2 tubes store-bought biscuits from refrigerator section
1 1/2 cups strawberry jelly
1 tablespoon water
1/4 cup powdered sugar
Preheat oven 350ºF.
On a lightly floured work surface, pop the 2 canisters of biscuit dough and separate each biscuit from one another, there should 16 total biscuits. Gently separate each biscuit in two so there are a total of 32 each thin biscuits.
In a small bowl, whisk up the egg with a splash of water to make an egg wash and reserve.
Place about a teaspoon of jelly into the center of each biscuit, then lightly brush the outer edge with egg wash. Pinch the edges of the biscuits together so that the dough completely incapsules the jelly. Give the seams a good pinch to make sure they’re really nice and secure.
Spray a 24-cup mini muffin tin with nonstick spray then pop each mini biscuit/ jelly doughnut into the tin with the seam side facing up. Bake for 10-15 minutes until golden brown.
Bake off the remaining 8 doughnuts after you have baked and cooled the mini muffin tin from the first batch.
While doughnuts are baking, put powdered sugar in large mixing bowl. Once doughnuts are done and still a bit warm, toss them gently in the powdered sugar.